Mary Engelbreit's "Sweet Treat" Blackberry Cobbler

linda hennessey


While looking for a good cobbler recipe for the wild blackberries I picked, I ran across this recipe in an old Mary Engelbreit "Sweet Treats" Dessert Cookbook (from the 80's) that I had in my cookbook collection. The added heavy cream makes the biscuit topping rich and scrumptious!


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20 Min
45 Min


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1 1/2 c
all-purpose flour
3/4 c
2 tsp
baking powder
1/2 tsp
6 Tbsp
cold, unsalted butter, cut in pieces
3/4 c
heavy cream


4 c
fresh blackberries
1/2 c
1 1/2 Tbsp
all-purpose flour
1/8 tsp
ground allspice

How to Make Mary Engelbreit's "Sweet Treat" Blackberry Cobbler


  • 1Preheat oven to 375.
  • 2Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
  • 3Add the cream to the crumbs, mixing with a fork until a soft batter forms. Set the topping aside.
  • 4Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice.
  • 5Spoon the filling into an ungreased 13x9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
  • 6Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly before serving.
  • 7Serve warm or at room temperature. Top with vanilla ice cream (optional).

Printable Recipe Card

About Mary Engelbreit's "Sweet Treat" Blackberry Cobbler

Main Ingredient: Fruit
Regional Style: American

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